Ingredients
3-5 leaves chopped purple cabbage (or to taste)
3-5 leaves of shredded iceberg lettuce (or to taste)
1 -2 diced tomatoes
1 can of organic chickpeas (from a can – drained)
1 avocado
Black sesame seeds (to taste)
Lemon ginger almond dressing:
2 tablespoons Forty Thieves Almond Butter
2 fresh garlic cloves – crushed
2 tablespoons grated ginger
1 tablespoon soy sauce
juice of 1 lemon
1 tablespoon sesame oil
salt and pepper to taste
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Method:
Chop up all the veggies and segment on a large dish. (We love pairing complementary colours like purple cabbage and orange carrot for a brighter plate.)
Add all dressing ingredients into food processor and blend for 2-4 minutes. Dish into a small dish side or stir through salad to serve.
-Recipe by Forty Thieves
